Virtual Labs

Physical Sciences Dairy Technology Lab Experiments

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Analysis of Adulteration in Milk and Milk products

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Intermediate

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1.What is the main reason behind adulteration of milk?

a: To improve taste Explanation

Explanation

b: To extend shelf life for health benefits Explanation

Explanation

c: For economic gain by increasing volume or mimicking quality Explanation

Explanation

d: To increase nutritional value Explanation

Explanation

2.Which of the following is NOT commonly used as an adulterant in milk?

a: Starch Explanation

Explanation

b: Glucose Explanation

Explanation

c: Urea Explanation

Explanation

d: Iodine Explanation

Explanation

3.Adulteration in milk can lead to which of the following health hazards?

a: Kidney damage Explanation

Explanation

b: Tooth decay Explanation

Explanation

c: Increased immunity Explanation

Explanation

d: None of the above Explanation

Explanation

4.What kind of reaction is used for detection of adulterants in milk?

a: Radioactive Explanation

Explanation

b: Mechanical Explanation

Explanation

c: Colorimetric or chemical reaction Explanation

Explanation

d: Ultrasonic Explanation

Explanation

5.Why is iodine solution used in the detection of starch in milk?

a: It reacts with protein Explanation

Explanation

b: It reacts with starch to produce a blue color Explanation

Explanation

c: It reacts with urea to give yellow color Explanation

Explanation

d: It dissolves the adulterant Explanation

Explanation

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